Efecto del tiempo de suplementación con vitamina E sobre las características de la carne de cordero en refrigeración
- de la Fuente, J. 1
- Álvarez, i. 2
- Díaz, M.T. 3
- Lauzurica, S. 1
- Pérez, C. 1
- Cañeque, V. 2
- 1 Facultad de Veterinaria. U.C.M.
- 2 Tecnología de los Alimentos, INIA.
- 3 Estación Tecnológica de la Carne. Instituto Tecnológico Agrario de Castilla y León.
- Fuente Crespo, Luis Fernando de la (coord.)
- Mariano Herrera García (coord.)
- Alfonso Abecia Martínez (coord.)
- María Jesús Alcalde Aldea (coord.)
- María Dolores Carro Travieso (coord.)
- Juan Francisco García Marín (coord.)
- Carlos Gonzalo Abascal (coord.)
- Valentín Pérez Pérez (coord.)
- Cristófol Peris Ribera (coord.)
- Luis Anel Rodríguez (coord.)
- Luis Rodríguez Ruiz (coord.)
Éditorial: Consejería de Agricultura y Ganadería ; Junta de Castilla y León
ISBN: 84-934535-8-7
Année de publication: 2006
Pages: 76-78
Congreso: Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC). Jornadas (31. 2006. Zamora)
Type: Communication dans un congrès
Résumé
Three groups of fattening lambs were compared according to time of supplementation with vitamin E: Group G1 (supplementation with 270 mg/kg feed from 14 to 26 kg LW); Group G2 (basal level of 20 mg/kg from 14 to 20 kg LW and then supplemented with 270 mg/kg feed from 20 to 26 kg LW); Group G3 (Control group, with a basal level of 20 mg/kg feed from 14 to 26 kg). After slaughter of lambs (26,6 ± 0,3 kg) and refrigeration of carcass for 24 h, m. Longissimus dorsi was dissected and cut into 4 sub-samples, and they were randomly distributed among the three time of storage 2, 6 and 12 days. α-Tocopherol deposition un meat increased as time of supplementation. At the same time, higher α-tocopherol concentration caused greater stability in meat colour and decrease lipid oxidation of meat during its refrigeration storage.